First wash and pressure cook the toor dal along with garlic, asafoetida, ¼ tsp of turmeric and sufficient amount of water. I added about 1 Cup of water and cooked for 3 whistles.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/sar-01.jpg" alt="sambar" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/sar-02.jpg" alt="sambar" width="48%" />
Mean while cut the veggies, wash and clean the rice. Soak the tamarind in hot water for about 5 minutes and extract tamarind juice measuring 1 cup.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/sar-1.jpg" alt="sambar" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/sar-2.jpg" alt="sambar" width="48%" />
Then in a pan, dry roast the grated coconut until a nice aroma arises. Transfer to a plate and keep it aside. Add ¼ tsp oil to the pan, and add the other ingredients listed under "To roast and grind" one by one. Saute until the chana dal turns golden brown. Once done transfer it a plate and let it cool down to room temperature. Now grind the roasted spices along with the roasted coconut in a mixie/blender into a coarse powder. Keep aside the masala powder.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/sar-3.jpg" alt="sambar" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/sar-4.jpg" alt="sambar" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/sar-5.jpg" alt="sambar" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/sar-6.jpg" alt="sambar" width="48%" />
Heat the cooker pan with oil, and add the mustard. Once it splutters, add the remaining ingredients listed under "To temper" in the given order. Once the jeera turns golden brown, add the curry leaves, onion and saute until the onion turns translucent.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/sar-7.jpg" alt="sambar" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/sar-8.jpg" alt="sambar" width="48%" />
Add the tomato and give a quick stir. Add the other veggies and saute for 30 secs.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/sar-9.jpg" alt="sambar" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/sar-10.jpg" alt="sambar" width="48%" />
Now turn the flame to low-medium and add the remaining ¼ tsp turmeric, salt, sambar powder and give a quick stir. Follow it by the prepared masala powder and mix well until combined. Add 2 Cups of water, 1 Cup of the tamarind extract and mix well.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/sar-11.jpg" alt="sambar" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/sar-12.jpg" alt="sambar" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/sar-13.jpg" alt="sambar" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/sar-14.jpg" alt="sambar" width="48%" />
Follow it by the cooked toor dal and mix well. Make sure that there are no lumps formed. Now add the cleaned rice to the cooker, give a stir. Close the lid of the cooker and cook in medium flame for 2 whistles or until the rice is slightly overcooked. Turn off the flame and wait until the pressure subsides.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/sar-15.jpg" alt="sambar" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/sar-16.jpg" alt="sambar" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/sar-17.jpg" alt="sambar" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/sar-18.jpg" alt="sambar" width="48%" />
Open the lid, add ghee and coriander leaves to the sambar rice and give a gentle mix.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/sar-19.jpg" alt="sambar" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/sar-20.jpg" alt="sambar" width="48%" />
Serve hot with appalam / pickle / chips. <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/sambar-rice-1.jpg" alt="sambar rice" width="100%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/sambar-rice-2.jpg" alt="sambar rice" width="100%" />